Thyme Roasted Brussels Sprouts, Grapes, and Pistachios

I only discovered my love of brussels sprouts a couple of years ago, and apparently right when they also became one of the “trendy” vegetables.  Brussels sprouts are all the rage right now on pinterest, right next to cauliflower…who would have guessed? Not only are brussels sprouts full of healthy fiber and nutrients, but they are relatively high in protein for a vegetable, and contain those powerful cancer-fighting antioxidants. Although a popular way to cook them is with butter and bacon, my lighter vegan method is just as delicious!

I have been wanting to try roasting grapes since I saw this grilled bread recipe, and decided that the grapes would be a nice sweet pairing with the cruciferous vegetables. When roasted, grapes develop an even sweeter and softer taste but maintain their texture well. The earthy, winter flavor of fresh thyme compliments the sweet roasted grapes and savory brussels sprouts, but dried could be used as well. With the added crunchy, salty pistachios and the light but hearty quinoa, this is a satisfying but fresh dinner for these wintery and stormy nights!

Ingredients:

• 16 oz brussels sprouts, ends chopped and outer leaves removed
• 2 cups red/purple grapes
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp (white) balsamic vinegar
• 1 tbsp agave
• 2 tbsp fresh thyme
• 1/2 cup pistachios, shelled
• 1 cup quinoa
• 2 cups vegetable broth
• salt and pepper, to taste

Directions:

1. Preheat oven to 350 degrees.
2. Cut off brown ends of brussel sprouts and remove any wilty/discolored outer leaves.
3. Place brussels sprouts and grapes in shallow baking pan or lined baking sheet.
4. In a jar or small bowl, mix together olive oil, balsamic vinegar, agave, garlic, and thyme.
5. Pour dressing and a dash of salt and pepper over sprouts and grapes and mix well.
6. Roast for 40 minutes or until sprouts are softened and lightly browned and grapes are slightly wrinkly. Stir once or twice throughout.
7. Meanwhile, place quinoa, vegetable broth, and 1/2 tsp salt in a medium saucepan and bring to a boil.
8. Reduce heat, cover, and let simmer for 20 minutes or until liquid is absorbed and quinoa is fully cooked. Fluff with a fork and cover to keep warm.
9. When vegetables are 5 minutes from being done, toss pistachios in the pan and roast for remaining time.
10. Divide quinoa evenly among plates and top each with the brussels sprouts mixture. Sprinkle with salt and pepper and serve with fresh thyme sprigs. Bon Appétit!